Casual Italian Kitchen and ZOA Eateries. Youssef’s childhood on a fruitful farm in Morocco instilled in him a deep appreciation for the connection between people and food, and a respect for the importance of being naturally connected to a food’s ingredients.

​

He left Morocco to attend college in Chicago. It was here that Youssef unwittingly embarked on his culinary career, working as an underpaid busboy at a busy Greek diner. His unparalleled work ethic and natural talents soon took him to the kitchen. He moved from this restaurant to another, fervently learning and growing his skills, and finally landed the role of chef—one that consistently filled the dining room with crowds who craved his latest culinary creation. Seeking to fortify his technical knowledge, Youssef enrolled in Le Cordon Bleu program at the renowned Cooking and Hospitality Institute of Chicago. Upon graduating, Youssef was asked to serve as chef for a high-end, Chicago restaurant. He later began consulting for restaurants in Houston, where he eventually moved in 1998 to open the first of many dining establishments in the Bella Restaurant Group. Launching Azon Culinary works in 2019, where he offers everything from catering, to food services, event planning, and restaurant consulting. 

 

Youssef is married, with three sons, all of whom have demonstrated their father’s same aptitude for both culinary arts and creative vision.